Name: High Protein Stuffed Peppers - A Simple, Satisfying Meal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 large bell peppers (any colors you like); 1 pound lean ground turkey (or lean ground beef or chicken); 1 cup cooked quinoa (or brown rice); 1 cup black beans, drained and rinsed; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 cup crushed tomatoes (or tomato sauce); 1 tablespoon tomato paste; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1/2 teaspoon chili powder (optional, for mild heat); 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1/2 cup reduced-fat shredded cheese (mozzarella, Monterey Jack, or cheddar); 2 tablespoons olive oil; Fresh parsley or cilantro, chopped, for garnish; Lemon or lime wedges (optional, for serving)

Stuffed peppers are one of those dishes that feel special but don’t ask much from you. They’re colorful, hearty, and easy to customize. These high protein stuffed peppers deliver big flavor with lean meat, fiber-rich grains, and just enough cheese to make them cozy.

They’re perfect for busy weeknights, meal prep, or feeding a small crowd. If you’re aiming for a balanced plate without fuss, this recipe fits right in.

What Makes This Special

These peppers pack a serious protein punch without feeling heavy. The filling combines lean ground turkey or beef with quinoa (or rice), beans, and a bright tomato base.

Everything bakes inside sweet bell peppers for a complete meal you can scoop up with a fork.

They’re also flexible. You can swap grains, change the meat, or make them dairy-free. The prep is straightforward, and most of the cooking time happens in the oven, hands-off.

Ingredients

4 large bell peppers (any colors you like)
1 pound lean ground turkey (or lean ground beef or chicken)
1 cup cooked quinoa (or brown rice)
1 cup black beans, drained and rinsed
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup crushed tomatoes (or tomato sauce)
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon chili powder (optional, for mild heat)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 cup reduced-fat shredded cheese (mozzarella, Monterey Jack, or cheddar)
2 tablespoons olive oil
Fresh parsley or cilantro, chopped, for garnish
Lemon or lime wedges (optional, for serving)

How To Make These High Protein Stuffed Peppers

Prep the peppers. Heat the oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. If they wobble, shave a thin slice off the bottom so they stand up. Place them in a baking dish, cut side up.
Par-bake for tenderness. Drizzle the peppers with 1 tablespoon olive oil and a pinch of salt.
Cover the dish with foil and bake for 12–15 minutes. This softens them so they don’t stay crunchy after stuffing.
Cook the aromatics. While the peppers bake, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 4–5 minutes.
Stir in the garlic and cook 30 seconds until fragrant.
Brown the meat. Add the ground turkey to the skillet. Season with a pinch of salt and pepper. Cook, breaking it up with a spoon, until no longer pink, 5–7 minutes.
Spice it up. Stir in cumin, smoked paprika, oregano, and chili powder if using.
Cook 1 minute to toast the spices.
Build the filling. Add crushed tomatoes and tomato paste. Simmer 2–3 minutes to thicken slightly. Stir in cooked quinoa and black beans.
Taste and adjust salt and pepper. You want a savory, slightly saucy mixture that holds together.
Stuff the peppers. Remove the par-baked peppers from the oven. Spoon the filling into each pepper, packing it gently to the top.
Sprinkle the cheese over each.
Bake until melty. Return the dish to the oven, uncovered, and bake 15–20 minutes, until the peppers are tender and the cheese is bubbling and lightly golden.
Finish and serve. Let the peppers rest for 5 minutes. Top with chopped parsley or cilantro. Serve with lemon or lime wedges for a bright finish.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the oven at 350°F (175°C) for 12–15 minutes or microwave in 60–90 second bursts until hot.

For freezing, cool completely, then wrap each pepper tightly and place in a freezer-safe bag. Freeze for up to 3 months. Reheat from frozen at 350°F (175°C) for 30–40 minutes, or thaw overnight for faster warming.

Add a splash of broth or water to the baking dish if they look dry.

Benefits of This Recipe

High protein, balanced macros: Lean meat, beans, and quinoa deliver a complete protein and steady energy.
Fiber-rich: Beans, peppers, and whole grains help keep you full and support digestion.
Meal-prep friendly: They hold up well for days and reheat nicely without getting mushy.
Family-friendly flavors: Mild spices and familiar textures make this an easy win at the table.
Customizable: Swap ingredients based on what you have without losing the spirit of the dish.

What Not to Do

Don’t skip par-baking the peppers. Raw peppers can stay too firm, even after baking with the filling.
Don’t over-sauce the filling. Too much liquid makes soggy peppers. Aim for a thick, scoopable mixture.
Don’t forget to season in layers. Salt the onion, the meat, and the final mixture. It makes a big difference.
Don’t pack the filling too loosely. A gentle press keeps each bite cohesive and satisfying.
Don’t rely only on cheese for flavor. Spices, herbs, and a splash of citrus brighten everything.

Recipe Variations

Greek-Style: Use ground chicken, swap black beans for chickpeas, add chopped spinach and olives, season with oregano and lemon zest, and top with crumbled feta.
Southwest: Add corn, use pepper jack cheese, and finish with cilantro and a dollop of Greek yogurt or salsa.
Italian: Use lean ground beef, stir in chopped basil, and top with mozzarella and a spoon of marinara.
Plant-Based: Swap the meat for crumbled extra-firm tofu or lentils, use veggie broth in the sauce, and choose dairy-free cheese or skip it.
Low-Carb: Replace quinoa with finely riced cauliflower.
Cook it briefly in the skillet to evaporate moisture before mixing in.
Extra Protein Boost: Stir in 1/2 cup low-fat cottage cheese or plain Greek yogurt off the heat. It adds creaminess and protein without heaviness.

FAQ’s For High Protein Stuffed Peppers

Can I make these ahead?

Yes. Assemble the peppers up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time since they’ll be cold.

What’s the best pepper color to use?

Use what you like. Red, orange, and yellow are sweeter; green is more savory and slightly bitter. For kids or milder palates, red or yellow works best.

Do I have to cook the grain first?

Yes. Pre-cooked quinoa or rice helps control moisture and texture. Using raw grains will throw off the timing and liquid ratio.

How do I keep the peppers from tipping over?

Choose peppers with flat bottoms when possible. If they wobble, slice a thin layer off the base to level them, or nestle them snugly in a baking dish.

Can I skip the cheese?

Absolutely. The filling is flavorful on its own. For a melty finish without dairy, try a plant-based cheese or a spoon of dairy-free yogurt when serving.

How can I make them spicier?

Add diced jalapeño to the onion, increase the chili powder, or sprinkle in crushed red pepper. Hot sauce at the table works too.

What if I only have tomato sauce?

Use it. Tomato sauce is a fine swap for crushed tomatoes. If it’s thin, simmer a minute longer or add a little extra tomato paste for body.

How many peppers does this serve?

Four large peppers serve four people as a full meal. For lighter portions, halve each pepper and serve with a side salad.

In Conclusion

High protein stuffed peppers are reliable, tasty, and surprisingly flexible.

With lean meat, beans, and whole grains, they check every box for a balanced weeknight dinner. Make them once and you’ll start tailoring them to your pantry and tastes. Keep a few in the freezer, and dinner is never far away.